Fruit Mince

FruitMince copy

Home made fruit mince will make your fruit mince pies taste amazing. I make a batch of this every year and keep it in the fridge, then when I feel like pies I just make some pastry and the filling is ready to go. It freezes really well too, either before baking it or after (once it is in pie form!).
This also makes a really nice gift packaged up in a jar with a nice label. Nothing says Christmas more than fruit mince!
I normally make my fruit mince the same weekend that I make my fruit cake, as quite a few of the ingredients are the same and I can use the leftovers from one for the other.

My mum makes this same recipe every year too, she doesn’t have a Thermomix so she chops the ingredients by hand (and uses her food processor for the nuts). She also leaves the mixed peel out as Dad is not a fan 😉 You can also exchange the brandy for apple juice if you prefer.

Fruit Mince
 
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Recipe type: Baking
Serves: Approx 600g
Ingredients
  • 1 green apple, cored and cut into quarters
  • 120g sultanas
  • 120g raisins
  • 60g mixed peel
  • 65g cherries
  • 130g blanched almonds
  • 95g currants
  • 120g brown sugar
  • 1 tsp orange rind
  • 2 Tbsp orange juice
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ½ tsp nutmeg
  • 90g butter at room temperature
  • ¼ cup brandy
Method
  1. Place apple, dried fruits, almonds, sugar, butter, rind and orange juice into the Tmx bowl. Chop speed 5-6 for 10 seconds.
  2. Add the spices and brandy and heat for 3 minutes, 100 degrees, reverse speed 2.
  3. Store in the fridge for at at least a week before using.
Notes
If making this for myself I keep it in a container in the fridge - it keeps well for about 6 weeks. You can also freeze this.
If giving away as gifts store in sterilised jars. It will keep for up to 6 months this way (kept in the fridge)
To sterilise jars I suggest one of these four methods:
1. Wash jars and then heat both jars and lids in a 120 degree oven for 20 minutes, then remove and fill immediately with filling (use tongs to handle them!)
2. Wash and rinse jars and pour a small amount of water in each (1-2cm) place jars in microwave and heat until boiling (1-2 minutes). Remove, empty water, let air dry then fill. To sterilise lids pour boiling water over them.
3. Place jars and lids into the dishwasher, wash on the hottest setting, remove and let air dry then use.
4. Place jars and lids into a saucepan of cool water. Fully submerge jars and bring to the boil on the stove top. Boil for ten minutes. Remove carefully with tongs and air dry.

Remember to fill hot jars with hot liquid, and cooled jars with cooled liquid.
DON'T pour hot liquid into cool jars or cool liquid into hot jars, the glass could shatter.

Dukkah

Dukkah
Dukkah is an Egyptian mix of nuts, seeds and spices that is roasted and ground. The blend of ingredients can be varied to suit you own tastes, this recipe is a combination that I like to make. But you can vary to suit you own tastes. You could add hazelnuts instead of the nut mix I have suggested. Chilli (flakes), fennel or coriander seeds are other spices and seeds you might like to try. Experiment to see what you like.
We most often eat this as a dipping mixture – dunk crusty bread into olive oil and then into the dukkah (then into your mouth!). But there are many other options for how to use this tasty mix; use as a crunchy topping sprinkled on salads, roasted vegetables or as a rub for fish or meat. Try coating chicken strips and then pan fry – crunchy tasty chicken tenders in no time at all!

I  store the dukkah in a sealed container in the fridge. Particularly as this mixture has macadamias in it. Stored this way the dukkah will last several weeks.
It also makes a lovely gift, great for Christmas time.
This recipe makes a large quantity – enough to make 5 small gift sized jars to give away and still have some left over for yourself.

 

Dukkah
 
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Recipe type: Dips & Condiments
Serves: Lots!
Ingredients
  • 150g roasted almonds
  • 50g pistachio nuts
  • 50g macadamia nuts
  • 50g sesame seeds
  • 10g chia seeds
  • 1 tsp cumin seeds
  • 1 tsp cardamom seeds
  • 1 tsp black peppercorns
  • ½ tsp rock salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
Method
  1. Place almonds, pistachio nuts, macadamia nuts, sesame seeds, chia seeds, cumin seeds, and cardamom seeds into Tmx bowl and dry roast 100 degrees, 9 minutes, speed 1.
  2. Remove the lid from the bowl and carefully spread the roasted mixture onto a tray or large plate to cool down.
  3. Once cooled, add back to the bowl with the remaining ingredients lock the lid and turbo pulse 3-4 times until a large breadcrumb consistency is achieved. I like to leave a few larger chunks of nuts in my mix, as it looks nice. Be careful not to over-blitz, use the pulse button in short bursts and check in between.
  4. Store the dukkah in airtight containers in the fridge. It will keep for several weeks.

 

White Chocolate Rocky Road

RockyRoadA little bit of a different take on traditional rocky road. Great for Christmas treats or gifts. For an extra special twist you could also substitute some (or all) of the marshmallows with nougat chunks.

White Chocolate Rocky Road
 
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Recipe type: Sweet Snacks
Serves: 16-20 chunks
Ingredients
  • 125g Scotch finger biscuits
  • 200g White chocolate melts
  • 45g (1/3 cup) pistachio nuts
  • 40g (1/3 cup) dried cranberries
  • 20g (1/3 cup) shredded coconut
  • 60g (1 cup) mini marshmallows
Method
  1. Line a 20 x 20cm square cake tin with baking paper.
  2. Chop the biscuits in the Tmx speed 5, 3 seconds. I like the consistency to be partly fine crumbs with a few larger chunks left in.
  3. Remove biscuits from the bowl and wipe crumbs out with a paper towel. Don’t use anything damp to wipe it - make sure bowl stays dry!
  4. Place chocolate into the bowl and chop speed 9, 10 seconds. Scrape sides down then melt at 50 degrees, 4 minutes, speed 1.
  5. Add all other ingredients including biscuits back into the bowl and combine reverse speed 1, 5 seconds or until just combined.
  6. Pour into prepared tin and set in the fridge. One set cut into chunks to serve or wrap as a gift.

 

3-Ingredient Choc Balls

ChocBallsMy daughter made these at school once and bought the recipe home to share. Super easy for the kids to help make or do on their own. You can add rum or orange liqueur to the mix if you to create more traditional rum balls – or just leave them plain for a kid friendly option.
You can also ‘hide’ yummy things inside by forming the mix into a ball around treats such as
• a whole hazelnut
• a Rolo chocolate
• half a jersey caramel
• half a marshmallow
• a piece of glacé ginger or a glacé cherry
Just don’t put anything too hard in there or they could become a tooth breaker!

3-Ingredient Choc Balls
 
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Recipe type: Sweet Snacks
Serves: 30-40 balls
Ingredients
  • 1 packet milk arrowroot biscuits
  • 1 tin sweetened condensed milk
  • 2 Tbsp of cocoa or cacao (I use cacao)
  • Coconut or chocolate sprinkles for rolling
Method
  1. Place biscuits into Tmx and process into fine crumbs, speed 5, 5 seconds.
  2. Add condensed milk and cocoa and mix speed 5, 10 seconds until combined.
  3. Roll mixture into balls and coat in chocolate sprinkles or coconut. Store in the fridge. Easy Peasy!